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Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind

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Abstract

In this study, different drying methods namely, hot air drying (HAD: 60, 80 °C), vacuum freeze-drying (VFD: -40, − 80 °C) and vacuum-microwave drying (VMD: 160, 320 W), showed a significant effect (p < 0.05) on the drying kinetics and quality of WMR obtained from two largely cultivated watermelon cultivars. Wang and Singh and the Logarithmic model having higher R2 were selected as the best-fitted thin-layer drying model to explain the drying characteristics of WMR. The quality parameter studied includes chromatic parameters, bioactive and individual phenolic compounds of dried WMR. Chromatic parameters (L*, a*, b* and ΔE) were greatly influenced by the drying temperature during HAD process. VFD preserves the original nutritional composition of both cultivars and VMD results in increased phenolic and flavonoid compounds extraction as microwave power was increased from 160 to 320 W. The best quality dried product having a high bioactive composition, phenolic compounds and antioxidant capacity was observed in WMR of cultivar Black chairman dried after VFD (− 40 °C) and VMD (320 W) and the lowest was observed in HAD (80 °C). The VFD, with its higher retention of bioactive compounds and coloring parameters, could be used as a substitute for HAD, whereas the VMD, with its faster drying time and higher concentration of bioactive compounds, could be used as a substitute for HAD.

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Acknowledgements

The authors would like to express their gratitude to the Higher Education Commission (HEC) of Pakistan for funding this project at the University of Agriculture Faisalabad in Pakistan. In addition, the author acknowledges the Michigan State University, Michigan, the USA for helping in the writing and statistical analysis of the manuscript.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, 38000, Pakistan

    Sania Zia, Moazzam Rafiq Khan & Rana Muhammad Aadil

  2. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA

    Sania Zia

  3. University Institute of Food Science and Technology, The University of Lahore, Lahore, 55150, Pakistan

    Sania Zia

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Zia, S., Khan, M.R. & Aadil, R.M. Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind. Food Measure 17, 1068–1081 (2023). https://doi.org/10.1007/s11694-022-01674-x

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